Barbecue Secrets

Man, I
love a good T-bone. It’s the ultimate steak, in a way, because it
combines the strip loin and the filet in one handy cut (the two
live in peaceful harmony on either side of the bone). The key
ingredient here is the balsamic reduction, which penetrates the
steak and gives it a bright, distinctive flavor. This...

Last night I made jerk chicken.
Again. My family can't seem to get enough of this classic Jamaican
dish, with its old-world flavours and fiery habanero heat. I posted
my jerk chicken recipe, along with some great traditional side
dishes, on this blog a few years ago - find that post here.

I developed this recipe for
the folks at Food & Wine magazine for their 2005 summer
barbecue issue. I love pork blade steaks because they’re
inexpensive, extremely tasty, and very hard to ruin. The cumin
seeds add an earthy tang and interesting texture to these rich,
flavorful, chewy steaks. Serve...

This
recipe for delicious grilled salmon tacos is my tribute to
Vancouver Canuck Raffe
Torres, who scored the game-winning goal in the first game of
this year’s Stanley Cup Final series. Serve this dish with a cold
Canadian beer, or a crisp, fruity British Columbia white
wine.